Mexican Beef Chilli with Kumara Chips

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Slice kumara into 0.5cm rounds, and any larger pieces in half. Toss kumara on prepared tray with a drizzle of oil and arrange in a single layer. Bake for about 30 minutes, until golden and crispy. Turn once during cooking. Remove from oven and season with salt.
3. Heat a drizzle of oil in a large (preferably oven-proof) fry-pan on medium-high heat. Cook beef mince and garlic, breaking up with a wooden spoon as it cooks, for 3–4 minutes, until browned. Add Mexican beef chilli mix and cook a further 1 minute, until fragrant.
4. Reduce heat to low-medium and add carrots, chilli beans, stock, tomato paste, corn and salt. Stir to combine and leave to simmer for 13–15 minutes, stirring occasionally, until thickened.
5. Prepare the rest of the meal. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon, scoop out flesh and dice 1–2cm; dice tomatoes 1cm; finely shred lettuce; roughly chop coriander (if using).
6. When nacho mixture has finished simmering, season to taste with pepper, sprinkle with cheese and place in oven for 1–2 minutes, until cheese has melted.
7. Divide Mexican beef chilli between bowls and top with avocado, diced tomato, shredded lettuce and a dollop of sour cream. Garnish with coriander (if using) and serve kumara chips on the side.